A long, pointed pod with fine ridges extending the length of its body, okra has another name, lady fingers, which suggests the refinement of its shape.
Grilling okra is one of the best things that someone can do with okra. For ease of handling, skewer four or five pods onto two parallel skewers, like a ladder. Brush with vegetable oil and sprinkle with sea salt
Grill on both sides until lightly marked. Eat hot off the grill with a squeeze of lemon or a dash of Indian Salt with Mixed Spices (recipe below), add it to a sauté of corn and tomatoes, or use to garnish a plate of black-eyed peas and rice.
In her classic World of the East, Madhur Jaffrey suggests this combination in what she calls a “dry dip.” It has a gutsy flavor and is indeed a good dip for vegetables.
Toast the seeds in a dry skillet over medium heat until fragrant.
Let them cool briefly on a plate, then grind with the salt and cayenne to make a fine or coarse dipping salt